Hi Joe, this batter is a bit thinner than you might expect, which helps to hydrate the whole grains and keep the pancakes soft and fluffy. If you like the way the pancakes turned out (which it sounds like you did!) then you might want to soldier through the watery batter without changing anything else. However, you can also try reducing the water to 3/4 cup if making the batter the day the pancakes will be served, or you can make the batter with a full cup of water and let the batter thicken overnight. Both approaches should still make delicious, whole-grain pancakes. Happy baking! Kye@KAF

• Reply